Wash wild rice well.
Add to boiling chicken broth, bring to boil again, cover and simmer for 30 to 45 minutes, or until rice is tender, stirring occasionally with fork.
All of broth should be absorbed.
Saute celery and onion in the butter for 2 or 3 minutes.
Drain mushrooms, reserving 2 tablespoons liquid.
Add mushrooms and liquid to rice with remaining ingredients, including celery mixture.
Makes 6 cups, or enough to stuff a 10-pound turkey.